2 broiled chickens
Flour
Salt and pepper to taste
Butter
1 can cream of chicken soup
1 soup can water
Celery salt to taste
Onion salt to taste

Disjoint the chickens and soak in salted water for 1 hour; drain. Dredge the chickens in flour; sprinkle with salt and pepper. Brown the chickens in small amount of butter in a heavy oven proof skillet. Add the soup, water and remaining seasonings. Cover the skillet. Bake in a preheated 350 degree oven for 30 minutes. Remove cover and bake for 10 to 15 minutes longer or until chickens are tender.